I found this fish on sale and was a little concerned about how to cook it with its head and tail still intact. Luckily, Whole Foods had already scaled it. It also had a strong fishy smell, which concerned me, but it disappeared once cooked. I skipped the fennel and onion and added fresh garlic and lemon slices, just estimating amounts. I also wasn't familiar with baking fish at 400 degrees so reduced it to 375 for 35 minutes. The single fish was a little more than 3/4 of a pound. It was delicious! It had a lot of bones but was worth it. The fresh herbs and lemon came through beautifully. I'm glad you shared such a simple and delicious recipe. Thank you.
Stuffed Whole Roasted Yellowtail Snapper
Gaiallen Posted: 12/06/12
Stella687 Posted: 11/13/12
This was tasty! Unfortunately, the fish was really pricey (one snapper came to $28), and ours did not come de-scaled or de-gilled, so I kind of got grossed out cleaning/preparing it. The flavors of the fennel and lemon with the fish were fantastic, but unless you have some experience working with whole fish, I would just broil snapper filets and serve over the fennel slaw - that would be faster, cheaper, and less unappetizing in the prep work.